8 Mile Meadow Bread & Pasta – Deep River, CT: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (959) 265-9166 to check today's hours. Know the hours? Send them to us.

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2 Kirtland St, Deep River, CT 06417

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Address2 Kirtland St, Deep River, CT 06417

Phone(959) 265-9166

StyleArtisan bread bakery

CountyLower Connecticut River Valley Planning Region

Time zoneEastern Time

From city center0.6 mi west

About 8 Mile Meadow Bread & Pasta

8 Mile Meadow Bread & Pasta is an artisan bread bakery at 2 Kirtland St, 0.6 mi west of the Deep River city center.

Deep River has 2 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 2,242 residents. If you want to compare, Albert's Bakery Inc sits 1.8 mi from here.

Opening hours for 8 Mile Meadow Bread & Pasta are not verified in our data. A quick call to (959) 265-9166 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Artisan bread bakery
Bakeries in Deep River	2
Nearest bakery	1.8 mi

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What to order

Typical items at an artisan bread bakery like this one — the bakery's own selection may differ.

Full menu

Sourdough loaves

Country sourdoughLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.

French & Italian breads

BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.
Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.

Enriched breads

Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.
Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.
Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.